Chinese Egg Drop Soup

Cuisine: Chinese

Cook Time: 15 minutes

Serves: 1

How many times have you thought of making restaurant-style soups at home? This yummy Chinese egg drop soup has a classy twist in its way. Taste the goodness of Chinese flavors with this recipe. Easy to make and packed with loads of nutritional value.

For 1 cup chicken soup, you require:

One cup chicken broth
A quarter teaspoon of soy sauce
Sesame oil
Cornstarch
Water(optional- depending on the thickness)
Beaten egg with egg yolk
Yellow food coloring
Salt as per taste
White pepper
Chives

Restaurant-style Chinese egg drop soup

To start with, reserve chicken broth and pour the rest into a saucepan. Keep stirring and add salt, ginger, and chives into the saucepan. Bring it to a boil. Stir together the remaining broth and add cornstarch until creamy and thick. Keep the mixture aside.
In a separate bowl, whisk eggs with egg yolks until frothy. Drizzle little by little into the boiling broth. As the egg is added, it cooks immediately. So keep adding egg mixture gradually. Keep adding till you get the desired consistency.

Chef Tip: The soup is full of nutritional contents such as carbohydrates, protein, and vitamins. Add the eggs gradually to allow cooking of the egg simultaneously. Check each time if the egg cooks completely; otherwise, you might get a cloudy uncooked soup.

As parents, we want all our kids to eat healthy and nutritious food. With such a power-packed recipe, you can be assured that your kids will get all the essential nutrients for their physical and mental growth.

Quick Bites

Fun Fact

• Traditionally, the broth of egg drop soup is deliberately made bland, so the egg's taste added in the end stands out. Well, it's obvious this dish prefers the egg over the chicken.

• Egg drop soup or “Dunhuang” in Chinese translating to “egg flower soup” is a Chinese cuisine of wispy beaten eggs in boiled chicken broth.

Historical Fact

The domestication of chickens for their eggs probably started before 7500 BC.

• A depiction of a man carrying large eggs, probably ostrich eggs, was found on the tomb of Haremhab dating back to 1420 BCE in Thebes, Egypt.

• It is arguably believed that this soup is called ‘egg drop’ soup because of the cooking method where a thin stream of beaten eggs is added to the boiling broth, resulting in thin satiny flakes of cooked eggs that float on the soup. In the US, egg drop soup is one of the main soups categorized in American Chinese cuisine.